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Ox-palates, Stewed

A stew of ox palates simmered with stock, vegetables, herbs, and a brown roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Ox-palates, Stewed

Ingredients

Directions

Prepare the palates

  1. Soak the ox-palates in salt water for several hours.

  2. Press the ox-palates frequently to draw out mucus.

  3. Wash the palates in two or three waters.

  4. Place the palates in a stewpan with cold water to cover completely.

  5. Heat gradually and drain before the water boils.

  6. Scrape off the rough skin from one side.

Stew

  1. Return the palates to the stewpan.

  2. Add stock, herbs, peppercorns, sliced vegetables and salt.

  3. Simmer gently for about 4 hours.

  4. Press the cooked palates between two dishes until cold.

  5. Cut the palates into 2-inch squares.

Make the sauce and serve

  1. In a stewpan, fry the butter and flour until a brown roux forms.

  2. Strain the stock from cooking the palates into the roux.

  3. Add more stock if needed.

  4. Add the pieces of palate to the roux.

  5. Heat the roux with the palate pieces.

  6. Serve garnished with fancifully-cut vegetables.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ox-palates
Provide the main meat, which becomes tender through long gentle simmering.
Butter
Carries flavour and enriches the sauce when fried with flour.
Flour
Thickens the sauce as a brown roux with the butter.
Stock
Forms the liquid base of the sauce and moistens the palates.

The step that matters

Heat gradually and drain before the water boils. Gentle heating and draining before boiling helps remove impurities and keeps the palates from toughening or clouding the cooking liquid, so the later stew stays clean and tender.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, carrot, turnip, parsley, thyme):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, carrot, turnip, parsley, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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